Get ready to transform your dinner routine with the most addictively delicious Crispy Sriracha Roasted Chicken that promises to deliver a flavor explosion in every single bite! This isn't just another chicken recipe - it's a culinary adventure that combines the perfect balance of crispy, spicy, and savory elements that will have your family and friends begging for seconds. With a golden, crackling skin and a sriracha marinade that packs a serious punch, this dish is about to become your new go-to meal that proves gourmet cooking can be both simple and incredibly exciting.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Asian
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1/4 cup sriracha sauce
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 cup chicken broth
- 1 tbsp cornstarch
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help achieve a crispy skin on the chicken thighs.
- In a mixing bowl, combine the 1/4 cup of sriracha sauce with 1 tablespoon of olive oil. Mix well to create a marinade that will enhance the flavor of the chicken.
- Pat the chicken thighs dry with paper towels. This step is crucial for achieving crispy skin. Season both sides generously with salt and pepper.
- Place the chicken thighs in a large bowl or a zip-top bag and pour the sriracha marinade over them. Ensure each piece is evenly coated. Allow the chicken to marinate for at least 10 minutes at room temperature, or longer in the refrigerator for more intense flavor.
- While the chicken is marinating, prepare a baking dish by lightly greasing it with a bit of olive oil or cooking spray to prevent sticking.
- Once the chicken has marinated, arrange the thighs skin-side up in the prepared baking dish, ensuring they are not overcrowded to allow for even cooking.
- Roast the chicken in the preheated oven for 35-45 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C). You can use a meat thermometer to check the temperature.
- While the chicken is roasting, prepare the sriracha gravy. In a small saucepan, combine 1 cup of chicken broth with 1 tablespoon of cornstarch. Stir until the cornstarch is fully dissolved.
- Bring the chicken broth mixture to a gentle simmer over medium heat, stirring continuously. As the mixture heats, it will begin to thicken. If you want more heat, you can add an additional tablespoon of sriracha sauce to the gravy.
- Once the chicken is done roasting, remove it from the oven and let it rest for about 5 minutes. This allows the juices to redistribute, keeping the chicken moist.
- Serve the crispy sriracha roasted chicken thighs with the sriracha gravy drizzled over the top. Pair with steamed rice or vegetables for a complete meal.
Tips
- Pat the chicken thighs completely dry before seasoning - this is the secret to achieving that irresistibly crispy skin.
- Don't rush the marinating process. Letting the chicken sit in the sriracha marinade allows the flavors to penetrate deeply.
- Use a meat thermometer to ensure your chicken reaches the perfect 165°F internal temperature without overcooking.
- For extra crispy skin, you can place the chicken under the broiler for 2-3 minutes after roasting.
- If you prefer less heat, adjust the sriracha quantity in both the marinade and gravy to suit your spice tolerance.
- Let the chicken rest after cooking to ensure the juices redistribute, keeping the meat incredibly moist and tender.
- For a complete meal, serve with steamed jasmine rice or roasted vegetables that can soak up the delicious sriracha gravy.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 5g
Protein: 28g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 140mg
